International
Vegetarian Union
Vegan East Asian RecipesContributed by Vegetarians and Vegans from around the world

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Clear Soup
with Spring Vegetablesfrom Felix Weber
- Bavaria, Germany

Kombu is especially rich in glutamic acid, which is a natural
flavour enhancer,
so using it to make a soup stock adds both taste and nutrition.

serves 2-3

1 x 15 cm strip kombu

750 ml water

1/2 onion, finely sliced

1 medium carrot, finely cut into rounds

100 g sweetcorn kernels

pinch sea salt

shoyu soy sauce, to taste

1 bunch fresh watercress, cut into 5 cm lengths

25 g fresh bean sprouts

lemon slices, to garnish

Place the kombu in a pot with the water,bring to the boil and simmer
for 20 minutes.
Remove the kombu.
(Save it for cooking beans - it helps to soften them.
Add the sliced onions, carrots, sweetcorn and a pinch of sea salt.
Simmer for 8-10 minutes.
Season with the Shoyu soy sauce and simmer for 1 minute.
Add the watercress and bean sprout, and serve with the sliced lemon
garnish.